鸭梨、雪梨果醋的酒精、醋酸发酵特性研究  

Ethanol and acetic fermentation of Ya' and Xue's pear vinegar

作　　者：赵国群[1] 姚瑶[1] 胡弢[1] 关军锋[2] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《中国酿造》2012年第10期61-64,共4页China Brewing

基　　金：国家农业[梨]产业技术体系(cars-29)

摘　　要：该文研究并比较了鸭梨、雪梨果醋酿制过程中其酒精发酵和醋酸发酵的特性。结果表明:(1)酒精发酵期间,酿酒酵母细胞在生长的同时,产生有大量的有机酸。这些有机酸的产生对梨醋风味有显著不良影响。酒精发酵结束时,鸭梨酒和雪梨酒中均有较高残糖,其含量超过4.5%。(2)醋酸菌在雪梨酒中出现二次生长,而在鸭梨酒中却没有发现这种现象。(3)醋酸发酵开始时,雪梨酒中乙醇含量(4.57%)稍高于鸭梨酒(3.84%);然而,醋酸发酵结束时,雪梨发酵醪液中酸度(3.05g/100mL)却显著低于鸭梨的酸度(4.2g/100mL)。造成这种现象原因可能是,在醋酸菌雪梨酒中二次生长期间发生了过氧化反应,使得酸度降低。(4)醋酸菌在鸭梨、雪梨酒中的产酸为"非生长偶联型"。In this study, Ya＇ and Xue＇s pear vinegars were brewed and their characteristics of ethanol fermentation and acetic acid fermentation were investigated. The results showed that： （1） During ethanol fermentation, many organic acids were produced when the yeast cells of Saccharomyces eerevisiae were growing. These produced organic acids were bad for the flavour of pear vinegars. When ethanol fermentation was finished, there were more residual sugars in the fermented liquor of Ya＇ and Xue＇s pears, whose concentrations were more than 4.5%.（2） Acetic acid bacteria had the second growth during acetic fermentation of Xue＇s pear and did not do it during acetic fermentation of Ya＇ pear. （3） Ethanol concentration in the fer- mented liquor of Xue＇ s pear （4.57%） was higher than that of Ya＇ s pear （3.84%） at the beginning of acetic fermentations. However, when acetic fer- mentations were finished acetic concentration for Xue＇ s pear （3.05g/100mL） was obviously lower than that for Ya＇ s pear （4.2g/100mL）. The possible reason was that peroxidation of acetic acid took place during the second growth of acetic acid bacteria.（4） Production of acetic acid was not coupled with the cell growth during acetic acid fermentations for Ya＇ and Xue＇ s pear.

关 键 词：果醋 梨 酒精发酵 醋酸发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]